Technogel MANTE 15-45 Instruction For Installation, Usage And Maintenance page 26

 4.3 Ice-cream production
A
B
HOW THE VARIOUS METHODS ACT:
METHOD
Motor effort in % from 0
VISCOSITY
(machine still) to 100%
or consistency
(maximum batch freezing
effort)
use this Method
for ice-cream
Measuring of consistency of
the ice-cream regardless of
the temperature. Effort
measure of the motor batch
freezing the ice-cream.
The machine continuously
TIME
cools for the time set and at
the end of the time warns with
buzzer.
Method to use to produce
TEMPERATURE
sherbets.
Not recommended for ice-
cream.
For this Method see specific
WATER ICE
paragraph at page
26
Press any key and the second screen
appears with the available list of
METHODS for checking the ice-
-
-
-
-
To choose which Method to use,
C
move the white cursor underneath the
work "VISCOSITY'" or other Method
Confirm choice by pressing ENTER
and the next screen appears.
D
Cycle start Cycle end
Minimum effort Effort to batch
with liquid mix freezing the Ice-
cream with half load
of inserted mix
About 60%
From 68% to
Time to set with half
load of mix
From 3 to 9
minutes
Temperature Temperature to set
for Sherbets: for ice-cream
From -5 to -8°C
from –2°C to -
5°C
cream:
VISCOSITY
TIME
TEMPERATURE
WATER ICE
by pressing the A or B keys.
(see next page)
Cycle end
Effort to batch
freezing the Ice-
cream with full load
of inserted mix
From 75% to
85% 100%
Time to set with full
load of mix
From 6 to 14
minutes
Minimum load of
mix:
M 15 45 = 4 litres
M 20 60 = 7 litres
M 30 100 = 10 litres